When I get my garden (and I'm thinking about big pots on the back porch for next summer), I'm going to grow eggplant, zucchini, tomatoes, garlic and onions. Because with eggplant, zucchini, tomatoes, garlic and onions I can make my very own vegetable pizza.
What is vegetable pizza? One of the legacies of my childhood meals. We never balked at the vegetables because it was smothered in mozzarella cheese and seasoned with basil and oregano and so actually tasted like pizza.
Last week I made it for the first time in more than 5 years for a date. I bought the veggies at the Farmer's Market and arranged them all pretty for his arrival. I also bought a big bunch of basil and a bunch of oregano and put them in earthenware mugs. I'm surprised I didn't take a picture of the entire tableau I set up.
It's a perfect date meal. Easy to slice the vegetables together, bumping into each other as we move from counter to sink to drawer to retrieve things. Then, pile them into the Romertopf and sit on the back porch in the twilight with a glass of wine and wait.
Tonight is the only night I'll be home for the next two weeks. No exaggeration. So, I thought I'd take advantage of the season and make it again for the leftover lunches.
I had frozen the basil by coating it in olive oil and popping it in the freezer. I dried out the oregano by the heat generated by the pilot light in my oven. (I did briefly forget when pre-heating the oven for brownies bit caught it before it burned.) Since each bunch had been $2, (those little plastic boxes of herbs at the grocery store are $2 each, also) I feel good that I could make it last over the weeks.
And voila! I present you with vegetable pizza amidst a swarm of childhood memories and future plans.
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